Braided Bun
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 grams flour
- 400 ml milk, lukewarm
- 1 pack dry yeast
- 1 teaspoon, leveled sugar
- 1 ½ teaspoon, heaped salt
- 1 egg yolk
- 3 tablespoon milk
- 2 tablespoons oil
- Sesame
- poppy seeds
Print Recipe
Pin Recipe Instructions
- Put the flour, milk, salt, sugar and dry yeast in the food processor and knead vigorously for about 5 minutes. Of course, you can also do it with your hands.
- Let the dough rest covered for at least 30 minutes. (If you prefer the yeast taste, you can also do it with fresh yeast.
- Then use approx. 35 g of fresh yeast and let it ferment in lukewarm milk with sugar for approx. 5 minutes).
- After the resting time, divide the dough into 20 portions. Roll these into approx. 30 cm long strands.
- To do this, I put the oil on a plate and rub it on the palms of my hands. This makes it much easier to unroll the strands.
- Then braid into any shape you want. Some braiding instructions are detailed in my photo album on the profile page.
- Let the braided rolls rest for another 20 minutes. Mix the egg yolks with 3 tablespoons of milk. Brush the rolls with it. Sprinkle with sesame seeds or poppy seeds as desired. Or leave it out entirely.
- Then bake in the oven preheated to 230 degrees for 20-25 minutes.
- I always make 1 1/2 trays. Depending on what you weave, you get between 10 to 20 rolls out of it.
- You can top it with sweet as well as savory.
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